Search results for "Sensor"
showing 10 items of 4594 documents
Wine Quality Perception: A Sensory Point of View
2016
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants. This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as …
Perception of mineral character in Sauvignon blanc wine: inter-individual differences
2014
Revue non indexée dans le JCR.; Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perce…
Secondary Students’ Sensory Preferences and Their Influence on Science Academic Achievement
2021
Evidence has been found that some students seem to have learning obstacles associated with particular sensory preferences when dealing with instructional materials. Therefore, knowing students’ sensory preferences could help teachers improve instructional resources. Our objectives were: (1) to describe Secondary students’ sensory preferences according to gender and age; (2) to analyse the possible association between students’ sensory preferences and their general academic achievement in science. We conducted a synchronic, cross-sectional descriptive study in a sample of 582 male and female students from 7th to 11th grade using the VARK questionnaire. There was a significant predominance of…
Behavioural thresholds of blue tit colour vision and the effect of background chromatic complexity
2020
Vision is a vital attribute to foraging, navigation, mate selection and social signalling in animals, which often have a very different colour perception in comparison to humans. For understanding how animal colour perception works, vision models provide the smallest colour difference that animals of a given species are assumed to detect. To determine the just-noticeable-difference, or JND, vision models use Weber fractions that set discrimination thresholds of a stimulus compared to its background. However, although vision models are widely used, they rely on assumptions of Weber fractions since the exact fractions are unknown for most species. Here, we test; i) which Weber fractions in lo…
Mild Dissonance Preferred Over Consonance in Single Chord Perception
2016
Previous research on harmony perception has mainly been concerned with horizontal aspects of harmony, turning less attention to how listeners perceive psychoacoustic qualities and emotions in single isolated chords. A recent study found mild dissonances to be more preferred than consonances in single chord perception, although the authors did not systematically vary register and consonance in their study; these omissions were explored here. An online empirical experiment was conducted where participants ( N = 410) evaluated chords on the dimensions of Valence, Tension, Energy, Consonance, and Preference; 15 different chords were played with piano timbre across two octaves. The results sugg…
Modern Tendencies in Changing the Consumers’ Preferences
2014
Abstract In the middle of globalization era, when consumers have at their disposal more and more prosperous livelihood, when technology is more and more present, when everyone look for the newest and the most modern thing, food sector represents an exception. They try to establish links which go beyond the product itself and pay a special attention to the story behind the product. They want to know about the production site, the origin of ingredients, the persons involved in the production process. This is why the current consumers are looking for unique, sensorial experiences which, according to them, can be found only in original, simple, traditional products. The simplicity and authentic…
Pathomorphology of hereditary sensory neuropathies
1995
Currently, the hereditary sensory neuropathies (HSN) — because of the involvement of the autonomic system recently called HSAN — comprise types I–V predicated on clinical differences. This classification of HSAN I–V seems to be uncontested, at the present time. Morphologically, individual forms I–V only differ in the non-specific loss or lack of myelinated and unmyelinated nerves in varying degrees in that in HSAN II large myelinated axons are most affected, in HSAN IV unmyelinated axons are almost absent; but each HSAN is considered an axonal type of neuropathy. Early onset, slow or no progression of the neuropathic process, and little or no evidence of ongoing degeneration suggest maldeve…